Description
A fresh and flavorful Mediterranean Chicken Salad combining tender cooked chicken breast with vibrant veggies, tangy olives, and creamy feta, all tossed in a zesty Greek yogurt-based dressing. Perfectly balanced for a light lunch or a healthy dinner.
Ingredients
Scale
For the Salad:
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup roasted red peppers, chopped
- ½ cup black olives, sliced
- ½ cup feta cheese, crumbled
- 1 cup cucumbers, diced
- ¼ cup red onion, diced
For the Dressing:
- ½ cup Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon celery seed
- Salt and pepper, to taste
Instructions
- Make the Dressing: In a small bowl, combine Greek yogurt, light mayonnaise, lemon juice, chopped dill, chopped parsley, garlic powder, onion powder, and celery seed. Mix well, then season with salt and pepper to your taste.
- Prepare the Chicken: Place the cooked chicken breast, shredded or diced, into a large mixing bowl as the base for the salad.
- Add the Veggies: Stir in the diced cucumbers, diced red onions, chopped roasted red peppers, and sliced black olives into the bowl with chicken, evenly distributing all ingredients.
- Combine: Pour the prepared dressing over the chicken and vegetable mixture. Toss gently but thoroughly to coat everything evenly with the dressing.
- Serve: Top the salad with crumbled feta cheese. Serve chilled or at room temperature for a refreshing and satisfying meal.
Notes
- Use cooked chicken breast leftover from previous meals for convenience.
- Roasted red peppers can be from a jar or freshly roasted at home.
- Adjust seasoning and herbs in the dressing according to personal preference.
- This salad is great for meal prep and keeps well in the refrigerator for up to 2 days.
- Serve with pita bread or over a bed of greens for variation.
